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Champignon recipes are lean. Recipes for Lent: Mushroom and Vegetable Dishes

Lenten dishes with mushrooms are a real find for those who find it difficult to give up meat.

First and second courses, salads and pastries are prepared with mushrooms.

Lean dishes with mushrooms - the basic principles of cooking

Pickled, boiled or fried mushrooms are used in salads. Lenten salads with mushrooms turn out to be hearty and incredibly tasty.

Hot, rich, lean mushroom soup Chick is perfect for lunch. Mushroom soups are cooked with vegetables, cereals or noodles. It can be soups, borscht or lean cabbage soup.

Mushroom main dishes are also prepared with vegetables, legumes or cereals. The mushrooms are boiled, then fried or stewed with the rest of the ingredients.

Mushrooms for lean dishes can be used dried, pickled or fresh mushrooms... The main requirement is that only plant-based products are used in the preparation of lean dishes with mushrooms.

Recipe 1. Lean salad with mushrooms and vegetables

Ingredients

sweet large carrots;

table salt;

three fresh, large mushrooms;

60 ml solution oils;

large onion;

5 ml lemon juice;

half st. frozen green peas;

ground black, and chili, coriander.

Cooking method

1. Peel a large onion, rinse under the tap, cut in half and chop with long feathers.

2. Peel the caps of the champignons from the film, trim the legs, rinse the mushrooms, and dry with a napkin. Chop the mushrooms into not very thin slices.

3. Peel the carrots, rinse and grate as for Korean salad.

4. Pour green pea cold water. Then pour into a sieve, put it in boiling water for a minute, transfer to a plate and pour boiling water for another two minutes. Drain off hot water and rinse with cold water again. After this procedure, the peas will become soft.

5. Put a frying pan on the stove, add a little oil and fry the mushrooms over high heat until golden brown. Season with salt, a little pepper, and remove the mushrooms on a plate.

6. Pour more oil into the pan, and put onions, twist the heat a little, and fry it until soft. Salt and transfer to the mushrooms.

7. Put carrots in the same pan and fry until soft. Transfer it to a plate with mushrooms and onions. Add green peas to vegetables. Season with coriander, hot and black pepper.

8. Pour into a small bowl of st. a spoonful of refined oil, add lemon juice and beat with a whisk. Pour over the salad with the resulting dressing, salt and mix. Serve the salad warm.

Recipe 2. Lean salad with mushrooms and crab sticks

Ingredients

200 g crab sticks;

200 g lean mayonnaise;

150 g of rice;

salt;

large onion;

250 g pickled mushrooms;

jar canned corn.

Cooking method

1. Rinse the rice until the water is clear. Boil the cereal and discard in a colander. Rinse again and leave to drain all the water.

2. Open the jars of mushrooms and corn. Drain the marinades from both jars.

3. Crab sticks free from the film and crumble into pieces.

4. Peel the onion, rinse and chop.

5. Put the mushrooms on a sieve and rinse under the tap. Chop finely.

6. Place all ingredients in a bowl and season with salt. Add lean mayonnaise and blend. Place in a salad bowl and garnish with sprigs of herbs.

Recipe 3. Lean potatoes with mushrooms

Ingredients

a kilogram of potatoes;

salt, cilantro and ground pepper;

350 g of champignons;

parsley and dill - a bunch;

50 g onions;

20 g carrots;

85 g sunflower oil;

flour - 35 g.

Cooking method

1. Thoroughly rinse the potatoes and boil them in the skins. Drain the water from the potatoes, peel and cut into large chunks.

2. Peel the onion, rinse and cut into small feathers. Peel the carrots and grate coarsely.

3. Remove the foil from the champignon caps and chop. Place the mushrooms and onions in the preheated sunflower oil and fry until golden brown. Add flour, stir and fry a little more. Then pour in a little water and lay out the carrots. Mix everything, salt, and simmer for 20 minutes.

4. Put the potatoes in an ovenproof dish, spread the mushrooms and vegetables on top, pepper, sprinkle with cilantro, sprinkle with oil and send to the preheated oven. Sprinkle with herbs before serving.

Recipe 4. Lean soup with green peas

Ingredients

medium carrot;

30 g leeks;

onion - 1 pc.;

5 g dill;

potatoes - 2 pcs.;

150 g fresh champignons;

cabbage - 200 g;

5 g of vegetable oil;

canned peas - 100 g.

Cooking method

1. Peel vegetables and rinse. Chop the onion with large feathers. Cut the carrots into thin halves. Cut the potatoes into small cubes.

2. Pour oil into a saucepan and fry the onions and carrots for three minutes. Then pour in a liter of boiling water.

3. Chop the head of cabbage into thin strips. Send it to a saucepan, twist the heat, and cook for about 15 minutes. Then put the potatoes in the soup.

4. Rinse the champignons, cut the large mushrooms in half and place in the boiled broth. Cook for another 10 minutes. Next, add green peas to the soup, salt, season with spices and pepper. Boil, turn off the stove, and leave for another 20 minutes. Pour into bowls with chopped dill and leek rings in each bowl.

Recipe 5. Lean soup with mushrooms and cauliflower

Ingredients

honey mushrooms - 300 g;

greens, table salt, pepper and bay leaf;

sunflower oil;

potatoes - 3 pcs.;

medium carrot;

four inflorescences of cauliflower.

Cooking method

1. Put a pot of water on the stove, put the peeled mushrooms and cook for half an hour.

2. Peel and rinse the vegetables. Chop the potatoes into small pieces. Also chop half of the carrots. Grate the remaining carrots. Chop the onion finely.

3. Add potatoes to a pot with mushrooms. Fry the grated carrots and onions until golden brown in sunflower oil.

4. Cauliflower chop and send to boiling soup. Cook for ten minutes. Season with pepper and bay leaves and season with salt. Transfer the frying to the soup, let it simmer for about five minutes. Leave to infuse.

Recipe 6. Lean cabbage soup with sauerkraut

Ingredients

two and a half liters of mushroom broth;

champignons - 150 g;

half a kilo sauerkraut;

four potatoes;

85 ml of sunflower oil;

large carrots;

onions - three pcs.;

bay leaf and table salt.

Cooking method

1. Pour some oil into the cauldron and place on the stove. Squeeze the sauerkraut, put it in the butter, and simmer until soft, covered. Add water periodically to prevent the cabbage from burning.

2. Peel vegetables and wash. Cut the potatoes into strips. Grate the carrots coarsely. Chop the onion with thin feathers.

3. Peel off the top layer from the champignon caps, and cut into slices.

4. Boil the broth in a saucepan and place the potatoes in it. Season with salt and cook until soft.

5. Fry grated carrots and onions in hot oil, add mushrooms to them, and simmer, covered with a lid for seven minutes.

6. Put the stewed sauerkraut in a saucepan, let it boil, and boil for about five minutes. Transfer the frying to the soup, cook for another five minutes, season it with ground pepper and peas, put a bay leaf. Boil, remove from heat, and leave for a couple of hours.

Recipe 7. Lean beans with mushrooms and vegetables

Ingredients

200 g beans;

clove of garlic;

200 g zucchini;

large carrots;

mushrooms - 100 g.

Cooking method

1. Sort out the beans, wash and boil. Shortly before the end of cooking, season with salt. Drain the beans in a colander to drain the liquid.

2. Peel vegetables and rinse under the tap. Chop the zucchini and carrots into cubes. Peel the mushroom caps and cut into slices.

3. Heat oil in a small cauldron, put carrots and zucchini in it. Simmer until soft. Then put the mushrooms in the cauldron, stew until all the moisture evaporates. Transfer the beans to the vegetables and cook for another ten minutes. Add crushed garlic, stir, and turn off heat.

Recipe 8. Lean cabbage with mushrooms

Ingredients

cabbage - 600 g;

ground pepper and table salt;

champignons - 250 g;

sunflower oil;

large carrot;

one onion;

three tomatoes.

Cooking method

1. Finely chop the cabbage. Peel the vegetables and rinse. Grate the carrots finely. Chop the onion into small pieces. Wash the mushrooms and cut into plates.

2. Place the onion in a preheated skillet and fry until soft. Then add the chopped mushrooms and carrots, stir and simmer until soft.

3. Pour oil into the cauldron. Mix the fried vegetables with mushrooms and cabbage and put in a cauldron. Grate the tomatoes and add the tomato mixture to the cauldron. Season with salt and pepper and stir again. Simmer for about 20 minutes, stirring constantly, and cover with a lid.

Recipe 9. Mushroom Bigus "Special"

Ingredients

50 g tomato paste;

bay leaf, black pepper and salt;

two tbsp. l. celery root;

large onion;

250 g cabbage;

fresh champignons - 350 g.

Cooking method

1. Cut the washed mushrooms into slices. Chop the cabbage finely. Finely chop the celery root. Cut the peeled onion into small pieces.

2. Put the mushrooms in a cauldron, pour in some water, and simmer for about five minutes. Add cabbage and celery to the mushrooms.

3. Fry the onion with tomato paste in a separate frying pan, adding a little oil. Put the roast in a cauldron and simmer over low heat for 15 minutes. Finally, season the bigus with salt, ground pepper and bay leaves.

Recipe 10. Buckwheat "Puff" with mushrooms and carrots

Ingredients

buckwheat grain- 200 g;

100 g walnuts;

carrots - 200 g;

salt and ground pepper;

large onion;

sunflower oil;

250 g of mushrooms.

Cooking method

1. Sort the buckwheat, rinse and boil. Chop the mushrooms finely.

2. Mix buckwheat porridge with half of the mushrooms, salt, and put in a greased form, evenly.

3. Peel and rinse the rest of the vegetables. Chop the onions with feathers. Grate the carrots coarsely. Fry everything together until soft. Season with salt and pepper.

4. Arrange the fried vegetables in a second layer. Spread the remaining mushrooms on top, pour with oil, sprinkle with chopped nuts and send to the preheated oven for a quarter of an hour. You can pour soy sauce over the finished dish.

Recipe 11. Stuffed pepper "Mushroom basket"

Ingredients

one big Bell pepper;

table salt;

100 g of mushrooms;

100 ml ketchup;

onions - 2 pcs.;

50 ml of sunflower oil.

Cooking method

1. Peel the peppers, cut in half and clean out the seeds. Blanch the halves in boiling water for two minutes.

2. Boil the mushrooms in salted water for about ten minutes.

3. Finely chop the peeled onion.

4. Boil the washed rice until half cooked, discard in a colander and rinse. Leave all the moisture in the glass.

5. Fry the onion until soft. Place a layer of rice in the pepper halves. Place the fried onions on top of it, then boiled mushrooms, and sprinkle with ketchup. Place on a covered with foil deco, and place in a preheated oven for forty minutes.

  • If you use dried mushrooms, then they must first be soaked in warm water, squeezed out, and only then used for cooking.
  • Boil mushroom soups based on vegetable or mushroom broth.
  • Mushrooms go well with sauerkraut, therefore it is with this product that it is recommended to cook borscht, main dishes or cabbage soup.
  • When preparing lean dishes with mushrooms, chefs recommend frying vegetables and mushrooms.
  • It is recommended to remove the top film from the champignon hats.

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26.02.18

During Lent, mushrooms become one of the most popular and favorite food for all fasting people. Mushrooms can be used to prepare a great variety of delicious and healthy lean dishes, ranging from salads to pies and pies. When cooking lean mushroom dishes first of all, fresh mushrooms, frozen, dried, pickled and salted, are used. Season the pickled mushrooms with fragrant vegetable oil, mix with chopped onions and serve with boiled potatoes. It is impossible to imagine more delicious! Although no, you can!

Mushroom dishes during Lent are not only delicious, but also, of course, healthy food... Due to the high content of fiber, mushrooms contribute to the elimination of bad cholesterol from the body, and trace elements and other active substances of the mushrooms take part in the production of hormones and support the immune system. In total, mushrooms contain 18 amino acids, including arginine, glutamine, leucine, tyrosine. During the fasting period, mushrooms, along with legumes, are successfully replaced meat products... Remember, 100 g of mushrooms contains about 4 g of protein, however, in dried mushrooms, the proportion of protein increases to 70-75%.

Mushrooms are also dietary product... After all, all biologically valuable food components, including vitamins, are almost perfectly balanced in mushrooms, mushrooms have a low calorie content. In addition, lecithin is part of the mushrooms. That is why the use of mushrooms in food is useful in violation of metabolic processes in the body. Mushrooms contain vitamins A, D, E, group B, while vitamins of group B in mushrooms are found in greater quantities than in some cereals and vegetables. This means that mushrooms are very useful for the central nervous system and cardiovascular systems, for the process of hematopoiesis, maintaining the order of the skin, hair and nails. Also, mushrooms contain trace elements, potassium, calcium, zinc, copper, phosphorus, sulfur, manganese and others.

Mushroom salad in Minsk

Ingredients:

  • champignons 300 g.
  • potatoes 4 pcs.
  • onions 1 pc.
  • sauerkraut 100 g.
  • vegetable oil 2 tbsp. l.
  • vinegar 3% 1 tbsp. l.
  • sugar, pepper, salt to taste

Cooking method: Peel the mushrooms, rinse, cut into slices and boil. Remove the mushrooms from the broth, add cold boiled potatoes, diced, sauerkraut to them, mix, put in a salad bowl and pour over with salad dressing. For salad dressing, combine vegetable oil, vinegar, sugar, pepper and salt to taste.

Mushroom caviar with squid

Ingredients:

  • squid fillet 400 g.
  • dried mushrooms 50 g.
  • salted mushrooms 400 g.
  • onions 3 pcs.
  • green onions 2 heads
  • vegetable oil 4 tbsp. l.
  • flour 1 tbsp. l.
  • vinegar 3%
  • salt, pepper, sugar to taste

Cooking method: Boil the dried mushrooms until tender, cool and chop finely. Heat the strained mushroom broth, boil the squid in it, cool, mince.
Separate the salted mushrooms from the brine, chop finely and fry in vegetable oil with finely chopped onions. At the end of frying, add minced squid and boiled mushrooms and fry for 5 minutes. Then add the sauce cooked in mushroom broth, in which the squid was boiled, boil until a thick mass, cool, season with vinegar, ground pepper and salt. Serve with finely chopped caviar green onions.

Soup is the most delicious and healthy dish during Lent. It prepares the stomach for the digestion process, activates the secretion of gastric juice and has a positive effect on the entire gastrointestinal tract. For all their satiety, soups are not as high in calories as the second courses, so you can eat them completely calmly, without worrying about overeating and heaviness. Mushrooms help fight excess cholesterol levels, contain a lot of protein, which is quickly absorbed by the body.

Mushroom lean soup

Ingredients:

  • champignons 300 g.
  • dried mushrooms 50 g.
  • potatoes 5 pcs.
  • cucumber pickle 1 glass
  • carrots 1 pc.
  • onions 1 pc.
  • spelled 2 tbsp. l.
  • olive oil 3 tbsp l.
  • Bay leaf
  • salt pepper
  • greens

Cooking method: Pour boiling water over the dried mushrooms, leave overnight. Cut the champignons into slices. Pour 2 liters of water into a saucepan, put mushrooms and cook until mushrooms are cooked. Grate the carrots on a coarse grater, chop the onions and fry them separately in oil. Cut the potatoes into cubes. Put potatoes, fried vegetables and spelled in mushroom soup, salt and pepper, put bay leaf. When the potatoes and cereals are ready, pour the brine into the soup, put finely chopped greens, remove from the stove and let it brew. Pour into plates and serve.

Lean Mushroom Pickle

Ingredients:

  • dried mushrooms 50 g.
  • water 1.2 l.
  • vegetable oil 2 tbsp. l.
  • onions 1 pc.
  • pickled cucumbers 1 pc.
  • apples 1/2 pc.
  • dill
  • cucumber pickle 1 cup
  • flour 1 tbsp. l.

Cooking method: Pour 1 cup of hot boiled water over the mushrooms and leave for 30 minutes. Then squeeze (leave the mushroom infusion, it will come in handy) and cut into cubes. Peel the onion and chop finely. Fry mushrooms and onions in a pan with vegetable oil, add 1 tbsp. l. flour, mix well. Mix the resulting mixture with mushroom infusion and pour into a saucepan with boiling water. Bring to a boil, add spices, cucumber and apple cut into strips, pour in cucumber pickle. Bring the soup to a boil again and cook for 7 minutes. When serving, add chopped dill.

Mushroom hodgepodge

Ingredients:

  • salted mushrooms 800 g.
  • pickled cucumbers 3 pcs.
  • onions 2 pcs.
  • stew White cabbage 500 BC
  • vegetable oil 4 tbsp. l.
  • tomato paste 1 tbsp l.
  • breadcrumbs 1 tbsp. l.
  • lemon 1 pc.
  • olives 50 g

Cooking method: Rinse salted mushrooms, cut into slices, cook for 10-15 minutes. Then fry in oil, adding browned onions, tomato paste, finely chopped cucumbers. Put crackers and stewed cabbage on a frying pan preheated with butter, put mushrooms on the cabbage, then again the cabbage, sprinkle with breadcrumbs, pour over with vegetable oil and bake in the oven for 25-30 minutes. Serve garnished with lemon slices and olives.

Pilaf with mushrooms

Ingredients:

  • rice for pilaf 1 cup
  • vegetable oil 4 tbsp. l.
  • dry porcini mushrooms 50 g.
  • onions 1 pc.
  • sweet pepper 2 pcs.
  • tomato puree 1 tbsp. l.
  • mushroom broth 2 cups
  • dill and parsley

Cooking method: Heat the sorted, washed rice with butter, dried porcini mushrooms, boil. Chop onions, pods sweet pepper peel, wash and cut into strips. Lightly fry mushrooms, onions and peppers and combine with rice. Then add tomato puree and mushroom broth. Boil until thickened over low heat, and then bring it to readiness in the oven for 15-20 minutes. Serve sprinkled with finely chopped dill and parsley.

Pasta with mushroom sauce

Ingredients:

  • champignons 100-150 g.
  • dried mushrooms 15 g.
  • pasta 200 g.
  • mashed tomatoes 250 g.
  • onions 1 pc.
  • carrots 1 pc.
  • olive oil 3 tbsp l.
  • parsley

Cooking method: Soak dried mushrooms in 0.5 liter warm water for 30 minutes. Drain the water, save, squeeze and cut the mushrooms. Cut fresh mushrooms into slices. Peel onions and carrots, chop thinly. Heat oil in a frying pan, fry, stirring occasionally, carrots and onions for 3-4 minutes. Add mushrooms, fry everything together for another 1 minute. Pour 1 cup of the mushroom soaked liquid into the pan. Continue cooking until half of the liquid has evaporated. Add tomato pulp to the pan, season with salt and pepper and cook over low heat for another 25 minutes. Boil the pasta, according to the directions on the package, in boiling salted water. Throw in a colander, put in a deep bowl. Season with mushroom sauce, mix gently. Arrange on plates, garnish with parsley leaves and serve.

Photo: Depositphotos.com/@ Shaiith791

Mushroom recipes are often easy to prepare, and the dishes turn out to be hearty and delicious. The list of champignon dishes includes a variety of cream soups, risottos, pastas, stews, sauces and gravies. Mushrooms are delicious to fry in batter or stew with onions, and rich mushroom broth it is quite possible to replace meat. Champignons, with their dense and elastic texture, do not need to be boiled beforehand - they can even be eaten raw with vinegar or other dressing. Thinly sliced ​​and grilled, fresh champignons remain slightly moist inside, and when cooked with meat, they acquire a persistent mushroom aroma. Most recipes don't take long. For some dishes, for example, cream soups and salads, mushrooms are pre-boiled and, accordingly, pickled. Frozen white champignons can be immediately fried in butter with onions and served with Borodino bread - it turns out delicious and simple snack to strong alcohol. They can also be wrapped in Russian pancakes or laid out on sand tartlets. Champignon recipes include meat, vegetable and even fruit salads: These porcini mushrooms are combined with many ingredients. On their basis, thick white sauces, gravies and even soufflés are made. Also, mushrooms are often used as a filling for pies, puffs and traditional kulebyak. The true mushroom flavor is enhanced by soy sauce and heavy cream... Two ingredients, opposite in taste, emphasize the aroma of mushrooms and reveal themselves: it is no coincidence that champignons are added to risotto, julienne and to beef in spicy soy sauce... You can cook champignons not only for breakfast, lunch or dinner, but also roll them up for the winter.


During the fast, a person is very limited in food, but not in ideas of how to prepare those that can be eaten. Tasty dinner or dinner can be made from any vegetables, fruits, root vegetables, cereals, and you can make a menu for all seven weeks of fasting from dishes in any combination. The site has many step by step recipes lean cuisine - simple and complex, from second to salad. In addition, many recipes contain step by step photos that will help you prepare the dish in the best way. A variety of soups are prepared during Lent because they aid digestion in such difficult, limited conditions. It can be lean borscht or onion soup, but you can cook vegetable stew in vegetable oil with the addition of water - vegetables will be juicy, and various seasonings will help to reveal their taste. Look on the website "Food" various recipes for Lent.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters, you can search for the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

If you follow the rules of the fast, then you probably know that some foods are not used during this period of time. So, eggs, meat and meat products, milk, cottage cheese, mayonnaise and butter... Vegetable food, mushrooms, unleavened dough make up the basis of the menu, but with one caveat: from Monday to Friday, no vegetable oil is added to food, which excludes frying mushrooms. To prepare delicious mushroom dishes on weekdays, housewives can stew, boil and bake mushrooms. This is not so small considering how many delicious meals can be prepared using the cooking methods available on fast days.

General rules for the use of mushrooms

During Great Lent fresh mushrooms can only be purchased in stores. In the cold season, champignons and oyster mushrooms are always on the shelves of supermarkets. When choosing them, you should pay attention to appearance mushrooms. They should be intact, free of wilted edges and dark spots. It's also important to look at the label to make sure the product is fresh and hasn't expired.

Fresh mushrooms must be washed before use.

An excellent choice for lean cuisine - fresh frozen mushrooms... They are easy to buy in stores or use blanks made in the summer. Nowadays, freshly frozen champignons, aspen mushrooms, white boletus, boletus, chanterelles and assorted wild mushrooms are on sale.

Frozen mushroom dishes are prepared in the same way as fresh ones. Only they are defrosted in advance and allowed to drain off excess moisture.

Dried mushrooms retain almost all useful properties. They are easy to store, so they are in great demand among housewives.

Dried mushrooms are soaked before cooking. The remaining liquid is then drained or used to prepare broths and sauces.

Pickled and salted mushrooms great for cold appetizers, salads and some types of soups.

They do not need heat treatment. True, when the mushrooms are too salty, they are washed in advance with cold boiled water.

With extreme caution, you should choose canned mushrooms, especially if they were canned by someone else. It is necessary to pay attention that the lids of the cans are tightly closed and have no swelling. And inside there should be no unpleasant smell and mold.

For any mushrooms, there is a general rule: dishes from them lose their unique aroma in a few hours, so they are never cooked for future use.

About seasonings and spices for mushroom dishes

Different types of mushrooms are combined in different ways with seasonings. Champignons and oyster mushrooms do not have a pronounced taste and perfectly absorb the aromas of spices. Porcini mushrooms, on the contrary, give dishes a bright mushroom aroma, so they do not put a lot of seasonings in them.

It is "friendly" with all kinds of mushrooms garlic... Just as porridge cannot be spoiled with oil, so a mushroom dish always benefits from the aroma of garlic. So that garlic does not lose useful properties, it is added at the very end of cooking - one to two minutes before the dish is removed from the heat.

Lean mushroom dishes are very popular with those who like to experiment with spices in the kitchen. Mushrooms acquire good taste from finely chopped greenery, green and onions , various spices and seasonings. They go well with them bay leaf, paprika, turmeric, oregano, cumin, curry, coriander, rosemary, suneli hops, ginger, basil, chili and black pepper.

Lenten recipes with mushrooms

Pancakes with mushrooms

It's hard to imagine Russian cuisine without pancakes. Even in fasting, when you cannot use milk, kefir and sour cream, it is not a problem to cook tender pancakes... The aromatic mushroom filling is a fairly popular solution. How often do you wrap in pancakes, for example mushrooms fried with onions?

Ingredients for the dough:

  • 0.5 kg flour
  • a glass of warm water
  • 5 g yeast
  • 1 tbsp. l. granulated sugar
  • 40 ml sunflower or soybean oil

Ingredients for the filling:

  • 0.5 kg of champignons
  • one onion
  • vegetable oil for frying

Sponge yeast dough. Dissolve sugar, yeast in water, salt to taste and add oil. Pour in a little flour, stir well and put the dough in a warm place for an hour.

Filling. Fry the chopped onion and mushrooms for 3-5 minutes. When the mushrooms are done, season with salt.

Add the remaining flour to the dough, stir and leave to rise for another 10-15 minutes. Bake the pancakes in a preheated skillet and wrap the mushroom filling in each.

Solyanka with mushrooms

Steamed vegetables are perfectly digestible, regulate intestinal activity and are low in calories, so dishes made from them are ideal for those who monitor their own weight. Solyanka with mushrooms will never replace cabbage hodgepodge with meat, but maybe that's good? Light food for great well-being, and the aroma is no worse than meat - it collects homemade food in the kitchen even before the dish is served.

Ingredients:

  • 0.5 head of cabbage
  • 250 g fresh or 50 g dried mushrooms
  • one onion
  • 0.2 kg pumpkin
  • 100 g fresh frozen peas
  • a couple of cloves of garlic
  • 4 tbsp. l. sunflower oil
  • fresh herbs

Defrost the peas first. Peel the pumpkin and cut it into small pieces. Chop the onion and cabbage, and cut the mushrooms (pre-soak fresh ones). Add cabbage, peas and onions to the pan, salt, add oil and a little water, and simmer, covered, for 10-15 minutes.

Add the pumpkin and mushrooms to the vegetables and cook the hodgepodge for another 10 minutes (until the pumpkin is ready). At the very end, add chopped herbs and garlic to the pan, stir and let the hodgepodge sweat for another 3-5 minutes under the lid.

Not going to lunch, but want to have a snack? Prepare mushroom caviar(step by step photos):

Rassolnik

The soup, beloved by many, can be prepared without pickles and beef, with only vegetables and mushrooms. To preserve the special brine taste, we will prepare a mushroom pickle with pickled mushrooms. It is better if the mushrooms are forest mushrooms, since they have a bright expressive taste, but with honey mushrooms you will get an excellent pickle.

Ingredients:

  • 0.2 kg of pickled honey agarics, chanterelles or porcini mushrooms
  • half a glass of pearl barley
  • 2-3 potatoes
  • one carrot
  • one onion
  • 2 tbsp. l. sunflower oil
  • 1 tbsp. l. dried parsley
  • 2 bay leaves

Peel the potatoes and cut them into small cubes. Place the potatoes in a saucepan and cook until tender. In another saucepan, boil the barley and add the prepared grits to the potatoes.
Saute the chopped onions and carrots and add the dressing to the soup. Send mushrooms, bay leaves and parsley there too.

Boil the pickle, turn off the heat and let the soup stand for 10-15 minutes with the lid closed. Serve pickle with finely chopped greens.

Alternative recipe: Lenten borsch with mushrooms and sauerkraut in a pot (step by step photos):

Mushroom Pasta Sauce

Delicious pasta sauce is made from fresh and dried mushrooms. Often dried mushrooms, without soaking, are ground in a coffee grinder or in a blender and a delicate homogeneous sauce is prepared from the resulting powder. It tastes as good as sauce made from fresh mushrooms, and is very much appreciated by lovers of mushroom cooking.

Ingredients:

  • 0.2-0.3 kg fresh or 100 g dried mushrooms
  • one carrot
  • bell pepper
  • 5 ripe tomatoes
  • clove of garlic
  • 3 tbsp. l. sunflower oil
  • seasoning "Provencal herbs"
  • 2 bay leaves
  • ground black pepper

Pour boiled water over the tomatoes. When cool, remove the skin and cut into pieces.

Sauté chopped onions, finely chopped garlic and grated carrots together.

Add peppers, tomatoes and mushrooms to the skillet. Add a little water, add the seasonings, bay leaves, pepper and salt and simmer for another 7-8 minutes to thicken the sauce. Stir the contents of the pan periodically so that it does not burn.

You can put the pasta in a skillet and stir in the sauce. Or pour the prepared sauce on it already in the plate.

Alternative Recipe: Lean Mushroom Bean Pate (Step by Step Photos)

Mushroom cabbage rolls

Mushroom cabbage rolls are popular in Transcarpathia. And the inhabitants of Lviv consider cabbage rolls stuffed with potatoes and mushroom sauce their national dish.

According to our recipe (mushrooms and rice), four servings of fragrant, hearty cabbage rolls will turn out.

Ingredients:

  • 0.5 kg cabbage leaves
  • 50 g dried boletus, boletus or porcini mushrooms
  • 150 g long rice
  • one onion
  • 30 g flour
  • 50 g tomato paste
  • 3 spoons olive oil
  • ground black pepper
  1. Filling. Cook the rice until half cooked and discard it in a colander. Soak the mushrooms, boil them for 10 minutes and cut into pieces. You do not need to pour out the broth from under the mushrooms! You will need it for the sauce. Fry the onion and season with salt. Add ground black pepper if necessary and place with mushrooms and rice. Combine rice, mushrooms and onions - the filling is ready.
  2. Cabbage leaves Boil for 2-3 minutes and drain. When they have cooled, cut off the thickenings with a knife. Place the filling on the leaves and make envelopes.
  3. Sauce. Fry the flour and dilute to the desired thickness with the broth remaining after boiling the mushrooms. Place the tomato paste in the flour and cook the sauce for 3-5 minutes.
  4. Fry the cabbage rolls, place them in a mold, pour the prepared sauce and simmer for ten minutes on the stove.

Alternative recipe: cooked according to all the rules, hearty buckwheat with mushrooms

Mushroom goulash

In the homeland of goulash in Hungary, there are dozens of recipes for goulash. In addition to the famous beef, Hungarians are great masters in the preparation of lean ones, including mushroom goulashes. Mushroom goulash is served with various side dishes or placed in bowls baked from bread dough.

Ingredients:

  • 1 kg of mushrooms or oyster mushrooms
  • two onions
  • three tomatoes
  • two bell peppers
  • 3 tbsp. l. olive oil

Pour boiled water over the tomatoes, peel and cut into pieces.

Pour oil into a heavy-bottomed saucepan or frying pan, add chopped onions and mushrooms, fry for a couple of minutes and simmer under the lid for another 10 minutes.

Put tomatoes and bell peppers there and salt to taste. Add ground pepper and pour 1/2 cup boiled water or vegetable broth... Simmer the goulash with the lid closed for about half an hour. Sprinkle with fresh herbs before serving.

An alternative recipe: this, of course, is a big liberty - Georgian lobio with champignons, but tasty, very tasty!

Mushroom salad with pineapple

An unexpected refreshing salad tastes like a regular family dinner and for meeting guests. It is better to prepare such a salad in advance so that it stays in the refrigerator at least overnight.

Ingredients:

  • fresh or canned pineapple
  • two grapefruits
  • can of canned mushrooms

Peel the grapefruits and divide them into small pieces, removing the bitter partitions from the slices. Cut the pineapple into cubes. Combine mushrooms with grapefruit and pineapple. Champignons, like sponges, will absorb pineapple juice and become smooth. TO ready salad dry white wine is great!

Mushroom vinaigrette

The name of the salad "vinaigrette" came to the kitchen different countries from France, where the so-called sauce made from vegetable oil, vinegar and mustard. The sauce gave its name to salads based on boiled beets, potatoes, carrots, fresh onions, sauerkraut or pickles. Mushrooms were added to vinaigrettes later, but mushroom vinaigrette immediately became the most popular "edition" of the famous salad.

Ingredients:

  • 0.5 l can of pickled or salted mushrooms
  • one beet
  • one carrot
  • one onion
  • three potatoes
  • a bunch of fresh herbs
  • one pickled cucumber
  • 2 tbsp. l. sunflower oil
  • 2 tbsp. l. vinegar
  • hot mustard
  • ground black pepper

Boil potatoes, beets and carrots. Cool, peel and cut into cubes. Cut a cucumber into the same cubes. Mushrooms for vinaigrette can be cut or left intact.
Mix vegetables and mushrooms, add chopped onions and herbs to them. Season with salt, pepper, mustard and season with oil and vinegar.

Stuffed mushrooms

Stuffed champignons, or rather champignon caps - pretty hearty snack, especially with rice. Coconut milk is a vegetarian accent, we advise you to try this product - it is more interesting than you expect.

Ingredients:

  • 0.5 kg fresh champignons
  • 100 g long rice
  • one onion
  • 50 ml canned coconut milk
  • 3 tbsp. l. sunflower or soybean oil

Cook the rice and discard it in a colander. Cut the legs out of the mushrooms, chop, fry with onions, salt, pepper if necessary and add the cooked rice to them, mix.

Fill the mushroom caps tightly with the rice and mushroom filling, pour on top coconut milk and bake the mushrooms in the oven for 15-20 minutes.

Mushroom pilaf

Pilaf from porcini mushrooms or aspen mushrooms - almost perfect dish with mushrooms during the fast. Specialists in healthy eating believe that with mushrooms it is worth serving not the usual potatoes (this is difficult for the digestive system), but al dente pasta, vegetables or not completely boiled rice (as in risotto).

Ingredients:

  • 0.2 kg of boletus or porcini mushrooms
  • 100 g long rice
  • one carrot
  • one onion
  • seasoning for pilaf
  • 3 tbsp. l. olive oil

Pilaf dressing. Chop the mushrooms and peel the onions and carrots. Pour the oil into a skillet and fry the mushrooms, chopped carrots and onions a little on it. Add salt and seasoning to the pilaf dressing.

Rice. Boil the rice (10 minutes). Remove the semi-cooked rice with a slotted spoon and place in the pan with the mushrooms. Add a glass of water left over from cooking rice there and simmer, tightly closing the lid, for another 10 minutes.

Mushroom pilaf goes well with salted tomatoes.

About the benefits and harms

Lean cuisine is not at all as boring and monotonous as it might seem at first glance, especially if you learn how to cook delicious dishes from mushrooms. However, the conversation will not be complete if we go around the questions about the benefits and harms. Are mushroom dishes full during fasting, can they replace meat for a while, are there any restrictions on the use of mushrooms? About the most important thing in several points.

Benefit

  • Mushrooms are a hearty protein product. Scientists have found 18 out of 20 known amino acids in mushrooms, which are involved in the construction of cells in our body. And especially a lot of protein is found in porcini mushrooms.
  • Mushroom dishes contain vitamin PP, necessary to strengthen the walls of blood vessels, "immunomodulators" B1, zinc, copper and iodine, as well as iron salts, the deficiency of which leads to anemia.
  • Milk mushrooms are considered an excellent remedy for education. different types kidney stones, and chanterelles are called a natural antibiotic. In addition, many mushrooms are capable of repairing damage to the cells of the pancreas, that is, they are useful for nutrition of patients with diabetes.

Contraindications

  • Mushrooms are capable of accumulating harmful substances and salts of heavy metals, so you never need to pick mushrooms that grow near highways and in industrial zones.
  • Mushroom dishes are heavy food. They are difficult to digest, so they are not recommended to be included in the diet of everyone who has digestive problems - ulcers, people with gastritis, pancreatitis, as well as kidney disease and gout. For those suffering from stool disorders, it is better to refrain from fried mushrooms.
  • Experts advise against giving Forest mushrooms children under 6 years old. The reason for the restriction is that the child's gastrointestinal tract is not yet fully formed, and it is difficult for children to digest mushroom food.

In fasting, when you cannot eat fish and meat, you will be rescued lean dishes with mushrooms. Mushrooms are easy to cook, they decorate the taste of neutral lean side dishes well, give the dish their unique aroma and saturate no worse than meat and fish dishes.

In Lent for mushroom dishes, we have several options:
... Dried mushrooms (mainly porcini and shiitake)
... Frozen mushrooms
... Marinated mushrooms
... Fresh champignons
... Fresh oyster mushrooms

Remember that dried porcini mushrooms and fresh champignons are absolutely safe, oyster mushrooms require a slightly longer heat treatment, and pickled mushrooms are ready, they just need to be washed and seasoned with oil. Be careful with homemade mushroom preservation, especially if you didn’t preserve the mushrooms yourself. The lids on the cans must fit snugly against the throat, must not rotate, and there must be no swelling (danger of botulism!) Or mold inside the can. If in doubt about the good preservation of pickled mushrooms, it is better not to use them. Give preference to safe dried mushrooms or champignons.

No wonder champignons are very popular all year round- they are safe, they are very easy to prepare: mushrooms are cooked within a few minutes. These mushrooms take on the aroma of spices well and give their own light mushroom aroma and taste.

The second most polar winter-spring mushroom is oyster mushroom. This is simple mushrooms, which also cook quickly, but have almost no taste of their own. The aroma and texture of oyster mushrooms are also poorly expressed. Oyster mushrooms can be added to stews, casseroles and tarts.

If you need a bright mushroom taste and aroma, then no one can cope with this task better than dried porcini mushrooms. Nowadays, dried porcini mushrooms are quite common in stores, and this is a great gift for those who have not prepared their own dried porcini mushrooms in the summer. In order for dried porcini mushrooms to regain their properties, they need to be washed and immersed in cool water for 10-20 minutes so that they are saturated with liquid. Use porcini mushrooms sparingly - they are very fragrant.

You can combine different types of mushrooms in one dish. For example, frozen assorted and a handful of dried whites for aroma, or mushrooms with oyster mushrooms and the same white ones for smell and taste. Do not forget that oyster mushrooms, champignons and porcini mushrooms do not like long cooking, they can become watery, lose their structure and even aroma. Try to prepare a dish with mushrooms so that you can eat it on the same day. Mushrooms lose their taste within a few hours after cooking.

Ingredients:
1 glass of buckwheat
2 glasses of water
1 handful of dried porcini mushrooms,
4 tbsp. tablespoons of olive or mustard oil,
200 g pumpkin
1 onion
1-2 cloves of garlic
black pepper,
salt.

Preparation:
Preheat the oven. Rinse the mushrooms, cover with water to nourish and become heavy. Rinse the buckwheat, remove the black seeds and add to the ceramic pot. Add the soaked mushrooms to the pot, salt and cover with hot water. Cook in the oven for 50-60 minutes at 180 degrees.

Cut the pumpkin into cubes, the onion into half rings, chop the garlic. 10 minutes before the buckwheat is ready, heat the pan and fry the pumpkin, onion and garlic in oil. Pepper, lightly salt.

Put the finished buckwheat on a plate, and add pumpkin on top.

Ingredients:
2 liters of water
100 g of pearl barley
1 handful dried mushrooms,
1 carrot
1 onion
Bay leaf,
green onions,
salt.

Preparation:
Rinse the barley and soak for 3 hours. Rinse the mushrooms and soak in cool water. Boil water, add barley and cook for 40 minutes. Cut the vegetables and add to the barley, add the mushrooms along with the water in which they were soaked, bay leaf and salt. Cook for another 15 minutes. After cooking, leave the soup covered for another 7-10 minutes to infuse.

Serve the Feather Soup green onions or other available greens.

Ingredients:
300 g cabbage
1 onion
200 g pumpkin
100 g frozen green vegetables ( green beans, peas),
A bunch of fresh herbs (parsley, dill, cilantro, wild garlic),
2 cloves of garlic
1 handful of dry porcini mushrooms or 200 g of champignons,

1 teaspoon of a mixture of hops-suneli,
black pepper,
salt.

Preparation:
Defrost vegetables. Soak dry mushrooms in cold water or rinse the mushrooms in running water and pat dry. Chop the cabbage, onion and garlic. Peel and cut the pumpkin into small pieces. Pour oil into a wok or deep frying pan, sauté onions, garlic and mushrooms, add cabbage and pumpkin, salt, add spices, stir, cover and simmer over low heat. Drain the water in which the mushrooms were soaked, chop them finely and add to the cabbage. Simmer everything together under the lid for another 5-7 minutes. Sprinkle before serving stewed cabbage chopped fresh herbs.

Ingredients:
200-300 g of champignons,
3-4 tbsp. tablespoons of olive oil
1 tbsp. a spoonful of sherry vinegar,
1 teaspoon thyme,

Preparation:
Rinse and slice the mushrooms. Mix oil, vinegar, spices and salt separately. Pour the dressing over the mushrooms, sprinkle with thyme, salt and stir. Cover with cling film and refrigerate for 20-30 minutes. Warm before serving room temperature 5-7 minutes, stir again and place in a salad bowl.

Ingredients:
A handful of dried mushrooms or 200-300 g of fresh champignons or oyster mushrooms,
1 carrot
1 bell pepper
2 onions
2-3 cloves of garlic
4-5 tomatoes,
1 tbsp. a spoonful of a mixture of Provencal herbs,
Bay leaf,
black pepper,
salt.

Preparation:
Put the water to boil. Rinse dried mushrooms and soak in cold water for 15 minutes. Pour boiling water over the tomatoes, peel them off. Chop the carrots, onions and garlic, chop the peppers and tomatoes into small pieces. Chop the mushrooms finely. Heat a saucepan or deep frying pan, add oil, fry garlic, onions, carrots. Add tomatoes, peppers and mushrooms (do not drain). If there is not enough liquid, add the water in which you soaked the mushrooms. Season with salt and pepper, add bay leaves and cook for 10 minutes until thick. Add Provencal herbs, cover and let stand for another 5 minutes while your pasta cooks. You can put the pasta in the sauce and cook a little together, or you can mix them already on the plate.

Ingredients:
1 kg of potatoes,
2 carrots,
3 tomatoes,
250 g of mushrooms (champignons),
1 onion
3 cloves of garlic

Spices, salt to taste.

Preparation:
Peel the potatoes, cut into cubes, rinse the mushrooms and cut into quarters. Chop the onion coarsely, cut the carrots into circles, the tomatoes into slices. Add garlic, spices and salt. Drizzle with oil, stir and place in a culinary sleeve. Bake for 1 hour at 180-190 degrees.

Fresh champignon salad

Ingredients:
350 g fresh champignons,
½ red salad onion,
1 bunch of arugula

2 tbsp. tablespoons of Extra Virgin olive oil,
A couple of sage sprigs,

Preparation:
Cut the washed champignon caps into slices, finely chop the onion in half rings, remove the leaves from the sage sprigs and chop finely. Prepare the marinade: Combine, oil, vinegar, pepper and salt. Whisk the mixture with a fork.

Put onion, mushrooms in a deep bowl, sprinkle with chopped sage, pour marinade and stir. Cover the bowl with cling film and let stand in the refrigerator for several hours. Shake occasionally. Spread the arugula on plates, put the mushrooms and onions on top.

Ingredients:
1 head of medium cabbage
120 g rice
1 carrot
1 onion
200 g champignons,
2 tomatoes,
3 cloves of garlic
4 tbsp. tablespoons of tomato paste,
4 tbsp. tablespoons of vegetable oil
pepper, herbs, salt - to taste.

Preparation:
Wash the cabbage, disassemble it into leaves and put them in boiling water for 3 minutes to soften. Submerge no more than 3 leaves at a time. Cut off the thick parts of the leaves. Boil rice. Rinse the mushrooms and cut into 4-8 pieces. Wash the tomatoes, pour over boiling water, remove the skin and cut into small cubes. Crush the garlic. Cut the onion into small cubes. Wash the carrots, peel and grate on a coarse grater. Rinse the greens, dry and chop.

Preheat a frying pan, sauté onions, add carrots and mushrooms. Fry for 3-4 minutes. Combine onions with carrots and mushrooms, rice, tomatoes, garlic and chopped herbs. Season with salt and pepper and mix well. Spread on cabbage leaves 1-1 / 2 st. tablespoons of the mixture and roll the cabbage rolls. Fry the formed cabbage rolls in oil for a few minutes on each side. Pour the cabbage rolls with water and tomato paste diluted in it, add salt and simmer over low heat, covered for about 40 minutes.

Ingredients:
100 g of dried porcini mushrooms,
200 g pickled mushrooms,
2 large onion heads,
20 g tomato paste
Bay leaf,
a bunch of fresh herbs,
black pepper, salt to taste.

Preparation:
Soak dried mushrooms for 2 hours in cold water and boil in the same water. Strain the broth, rinse the mushrooms in cold water and chop. Add chopped onion, tomato paste, washed pickled mushrooms, pepper, bay leaf and salt to the boiling mushroom broth. Cook for 20 minutes. Add boiled dried porcini mushrooms, boil for another minute. Sprinkle with chopped herbs when serving.

Ingredients:
800 g oyster mushrooms,
2 onions
3 large hard tomatoes
2 pods of green bell peppers
¼ a glass of vegetable broth,

1 teaspoon ground black pepper,
salt.

Preparation:
Rinse and dry the mushrooms. Cut the mushrooms and peppers into slices, pour over the tomatoes with boiling water, remove the skin and cut into four or eight pieces. Chop the onion. Heat the oil in a saucepan, put the onion, then the mushrooms and fry for a minute or two over high heat, then reduce the flame and simmer for another 5-7 minutes under the lid. Add tomatoes, bell peppers and black ground, salt, cover with broth and simmer for 20 minutes over low heat, covered. Sprinkle with chopped herbs before serving. Mushroom goulash goes well with any side dish like potatoes, pasta, rice, buckwheat, peas or lentils.

Ingredients:
400 g fresh or frozen mushrooms,
1 onion
1 glass of mushroom broth,
1 tbsp. a spoonful of mustard
2 tbsp. tablespoons of vegetable oil
1 tbsp. a spoonful of flour
1 teaspoon of wine or apple cider vinegar,
black pepper, salt to taste.

Preparation:
Cut the mushrooms into slices, simmer until the juice comes out. Save onion and flour separately, add broth and season with mustard. Combine mushrooms with onion-mustard dressing and simmer together for another 5 minutes.

Ingredients:
500 g fresh or frozen mushrooms,
1 onion
1 kg of potatoes,
1.5 cups peas
3 tbsp. tablespoons of vegetable oil
a bunch of dill,
a bunch of parsley
black pepper, salt to taste.

Preparation:
Peel the mushrooms, rinse, cut into pieces, add chopped onions and simmer in vegetable oil. Add finely chopped potatoes, a little water, salt and pepper and simmer, covered for 10 minutes. Then add the peas and simmer until cooked through. When serving, sprinkle with chopped herbs.

Ingredients:
150 g pickled or salted mushrooms,
1 onion, 1 carrot,
1 beet
2-3 potatoes,
1 pickled cucumber
3 tbsp. tablespoons of vegetable oil
2 tbsp. tablespoons of apple cider vinegar,
a bunch of fresh herbs,
black pepper, mustard, salt - to taste.

Preparation:
Boil beets and carrots with potatoes separately. Chop the mushrooms or leave them whole. Cut the cucumber, potatoes, carrots and beets into cubes. Stir, salt, pepper, if necessary - add mustard and season with vegetable oil and vinegar. Sprinkle with fresh chopped herbs on top.

As you can see, lean dishes with mushrooms are very diverse, at the same time quite ascetic, they help to maintain strength during Lent, to focus the mind and body on cleansing. Fast and enjoy your meal!